ONE POT ITALIAN SAUSAGE PASTA
An EASY comfort food recipe that's loaded with Italian flavors, ready in 20 minutes, made in ONE pot, and a family favorite!! No need to boil the pasta separately to save time and dishes!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 25m
Number Of Ingredients 11
Steps:
- To a large skillet at least 4-inches deep or large pot, add the sausage, 1 to 2 tablespoons olive oil if desired, and brown sausage over medium high heat. Crumble sausage as it cooks; do not drain.
- Add the garlic, optional oregano, stir, and cook for about 1 minute, or until fragrant; stir nearly constantly.
- Add the tomatoes, water, pasta, stir, cover the skillet with a lid, reduce the heat to medium low, and simmer for about 15 minutes, or until pasta is al dente and the water has incorporated. Stir once midway through cooking, paying attention to the pasta on the bottom of the skillet so it doesn't stick (this is why I recommend olive oil, even with sausage).
- Turn off the heat, add the sour cream, and stir to combine.
- Add the Parmesan cheese and stir to combine.
- Add the basil, pepper if desired (I didn't need to add salt), and stir to combine. Serve immediately.
Nutrition Facts : Calories 476 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 805 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
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